Sautéed Quail,
Arugula and Pomegranate Salad

(Serves 2)

This is an easy Sunday supper if you have all of the stocks and sauces in your "larder". If not, then you'll have to plan ahead to have all of the ingredients on hand for Sunday supper or to devise your own impromptu substitutes. It's an ideal fall recipe when ripe, juicy pomegranates are readily available.

Marinade for Quail:

Juice from 1 pomegranate
¼ cup olive oil
½ tsp dry thyme leaves
1 clove garlic put through garlic press

Salad:

2 handfuls small arugula leaves
Handful fresh pomegranate seeds

Sauce for Quail:

2 small fresh quail
3 TBS demi glacé
1 TBS pomegranate syrup or Port

Dressing for salad:

Olive oil
Balsamic vinegar
1 TBS pomegranate syrup (optional)

Preparation:

Notes:

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